Chicken Dressing
Can make ahead Preheat Oven to 375 Degrees F.
Cornbread
2 cups white cornmeal* (White Lily, Martha White, Aunt Jemima) 1 cup self rising flour* (White Lily,
Martha White) 2 teaspoons salt 3 teaspoons baking powder (check date for freshness) 4 eggs
1/2 cup butter or Crisco, melted
2/4 cup buttermilk (to make soft dough) 1 or 2 cans of chicken broth 1 cup peeled, chopped Vidalia
or sweet type onions 1 cup chopped celery (trimmed, strings removed) 3 trimmed, peeled, chopped
scallions (small green onions)
3/8 teaspoon baking soda
Combine dry ingredients in large bowl, mixing well. Add eggs and combine well. Add melted butter.
Add buttermilk, chicken broth. Add onions, celery, scallions. Mixture should be very soft -- wet.
Lastly add baking soda. Combine well. Pour into well greased iron skillet or baking pan. Bake in hot
oven. Remove from oven and cool. Crumble and reserve for dressing or proceed as below.
* Can use 3 cups White Lily White Cornbread Mix.
Chicken Dressing
Combine:
Crumbled cornbread 2 or 3 slices dry or toasted bread, crumbled 2 or 3 cups Saltine Crackers
(Sunshine Krispy Krackers if available), crumbled fine Chicken broth -- canned or homemade -- enough
to make dressing real soft. 2 or 3 Tablespoons Parsley or Herbs of choice (optional)
Pour mixture into large well greased baking pan. Return to HOT oven and bake until brown.
Enjoy!
Nita Holleman Based on recipe by Mary Lee Etheridge, Macon GA
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